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Is it possible to reach temperatures well above boiling at the bottom of a kettle of boiling liquid?
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Can a keg of beer absorb more CO2 through shaking than a naturally reached equilibrium (assuming constant pressure/temp)?
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Is it possible to reach temperatures well above boiling at the bottom of a kettle of boiling liquid?
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Can a keg of beer absorb more CO2 through shaking than a naturally reached equilibrium (assuming constant pressure/temp)?
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